Inspired by Korean cuisine, this vegetarian kimchi fried rice is the perfect weeknight dinner you’re looking for! Easy to prepare and ready in less than 30 minutes, this dish bursts with flavor!
Why You’ll Love this Recipe:
- Vegetarian dinner and you can skip the egg for a vegan option as well
- Ready in no time
- Easy to make
- One pot dinner
How to Make Vegetarian Kimchi Fried Rice?
- First, make sure your rice is cooked beforehand. I recommend cooking your rice in advance, the night before.
- In a big pan over medium heat, sauté onion with diced kimchi, garlic and tofu. Add cooked rice and the remaining ingredients.
- I like to serve it with an egg on top, but it is optional!
What Type of Rice is Used for Kimchi Fried Rice?
I prefer long grain rice because it will keep its shape and won’t stick when you’re making the fried rice. You can use jasmine rice or brown long rice.
Can You Freeze Kimchi Fried Rice?
Yes you can! Simply place it into an airtight container or ziploc bag and freeze it for up to 3 months.
What’s Kimchi?
Kimchi is a kind of Korean Sauerkraut. It’s a little bit spicy and made out of fermented cabbage with salt and spices. It has a tart and salty taste.
Where to Buy Kimchi?
You can easily make it yourself at home, but for a quick option you can easily find it at the grocery store. It’s refrigerated and often near the tofu or miso paste section. You can also buy kimchi in most asian markets.
Vegetarian Kimchi Fried Rice
4
servings10
minutes15
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minutesInspired by Korean cuisine, this vegetarian kimchi fried rice is the perfect weeknight dinner you’re looking for! Easy to prepare and ready in less than 30 minutes, this dish bursts with flavor!
Ingredients
1 tbsp of neutral oil (such as avocado oil or vegetable oil)
3 cups of cooked long grain rice (approx. 1 cup of uncooked rice)*
½ yellow onion, diced
½ cup of shredded carrots
175g-200g of extra firm tofu (half a block)*
2 garlic cloves, minced
1 cup of diced kimchi
3 tbsp of kimchi juice (from the fermented kimchi)
1 tbsp of soy sauce
1 tsp of sesame oil
2 green onions, thinly sliced (to garnish)
Sesame seeds (to garnish)
- Optional
4 eggs
2 tbsp of neutral oil
Seaweed leaves, sliced (to garnish)
Instructions
- In a big pan over medium heat, sauté the onion with the oil for 2-3 minutes. Add the garlic and stir for another minute. Add the kimchi and shred the tofu using your hands before adding to the pan. Cook for 1 minute.
- Add cooked rice, shredded carrots, kimchi juice, soy sauce and sesame oil. Mix well and cook for 2 minutes.
- Optional: in another pan over medium-low heat, add neutral oil and fry the eggs for 2-3 minutes.
- Serve the fried rice into bowls or plates and top it with fried egg on top. Garnish with green onions, sesame seeds and sliced seaweed.
Notes
- Long grain rice: use jasmine rice or brown long grain rice.
- Tofu: make sure you remove as much water as possible before using. Wrap with a dish cloth and place a heavy object on top (such as a cast iron) and let it sit for 10-15 minutes.
- I suggest you cook the number of eggs you are serving that day. So if you’re preparing the dinner for 2 people, only cook 2 eggs.
